German Chocolate Poke Cake
A rich chocolate poke cake filled with sweetened condensed milk and topped with coconut and pecans for a delightful dessert.
Equipment
- Mixing Bowls:
- 9x13 inch baking dish
- Whisk
Ingredients
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- ½ cup brown sugar packed
- ¼ cup unsalted butter melted
- 1 can sweetened condensed milk (14 oz)
- ⅔ cup chopped pecans
- ⅔ cup sweetened flaked coconut
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Stir until well mixed.
- Pour the batter into a greased baking dish and bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool completely in the baking dish (about 30 to 60 minutes).
- In a medium bowl, combine the melted butter, brown sugar, and sweetened condensed milk, mixing until smooth.
- Using a straw, poke holes all over the top of the cooled cake.
- Slowly pour the sweetened milk mixture over the top of the poked cake, ensuring it seeps into the holes.
- Let the cake sit for about 5 minutes to absorb the mixture.
- In a small bowl, mix together the chopped pecans and coconut flakes, then sprinkle evenly over the top of the cake.
- Slice and serve, optionally with vanilla ice cream.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.